Hammeken Cellars And D.O. Cava

Macabeo, Parellada and Xarel·lo.  Cabernet Sauvignon rojo, Garnacha or Monastrell, if you’re into rosés.

Cava is a small world of its own. A world that began to grow in the 1880s, with the arrival of phylloxera. Farmers were forced to plant new varietals, and so the story began.

These are some of its peculiarities...

Did You Know?


Like champagne, cava must age in the bottle for at least 9 months. This fermentation process creates its characteristic bubbles.


The name "cava" ("cellar" in Catalan) was adopted in 1970 to avoid the confusion generated by the previous term "champagne".


Although 95% of cava comes from Penedés (Catalonia), there are other producing areas—Requena among them.

D.O. Requena: The Ideal Environment For Cava Production

There are 2,000-year-old traces confirming wine was produced in this area by the times of the Iberians.

The municipality has an 816 km2 area. Its fields are mostly dedicated to vine cultivation, although olive and almond trees can also be seen.

A Few Figures

1.000+ m

That's the height of the surrounding peaks. Requena sits on a plateau between 550 and 750 meters above sea level.


This is the average annual temperature. The climate is continental with a Mediterranean influence, with short, hot summers, a significant day-night thermal oscillation, and long, cold winters.

435 mm

Average rainfall. In winter, the rainfall is typically continental, with a 350-400 l/m2 average

And The Outcome

The climatic conditions of Requena ease the vineyard's organic management. Compared to other areas, the lower humidity presence reduces the challenges to organic-grapes production.

The challenges we face in the region are related to frequent spring frosts and summer hails.

But When We Overcome Them, Gems Like These Get Produced